Summer Steak Salad with Ginger Lime Dressing
Ingredients
DRESSING
3 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons fresh lime juice
2 tablespoons water
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon minced red jalape?o chile
SALAD
2 tablespoons oyster sauce
1 tablespoon medium-dry Sherry
2 teaspoons tamari soy sauce
2 garlic cloves, minced
1 teaspoon (packed) brown sugar
1 1/4 pounds New York steak, trimmed, cut into 2/3-inch cubes
2 bunches watercress, bottom 2 inches discarded, cut into 1-inch lengths
3 cups mizuna leaves, torn in half if very large (about 1 1/2 ounces)
2 cups (lightly packed) torn Bibb lettuce leaves (about 6 large)
1 cup Thai basil leaves, cut into 1/2-inch-wide strips
1/2 12-ounce English hothouse cucumber, halved lengthwise, sliced very thinly on diagonal
12 cherry tomatoes
2 tablespoons vegetable oil
1/2 medium-size red onion, cut into thin wedges
2 shallots, sliced into thin rounds
1/4 medium pineapple, peeled, cored, halved lengthwise, cut crosswise into 1/3-inch-thick slice
3 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons fresh lime juice
2 tablespoons water
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon minced red jalape?o chile
SALAD
2 tablespoons oyster sauce
1 tablespoon medium-dry Sherry
2 teaspoons tamari soy sauce
2 garlic cloves, minced
1 teaspoon (packed) brown sugar
1 1/4 pounds New York steak, trimmed, cut into 2/3-inch cubes
2 bunches watercress, bottom 2 inches discarded, cut into 1-inch lengths
3 cups mizuna leaves, torn in half if very large (about 1 1/2 ounces)
2 cups (lightly packed) torn Bibb lettuce leaves (about 6 large)
1 cup Thai basil leaves, cut into 1/2-inch-wide strips
1/2 12-ounce English hothouse cucumber, halved lengthwise, sliced very thinly on diagonal
12 cherry tomatoes
2 tablespoons vegetable oil
1/2 medium-size red onion, cut into thin wedges
2 shallots, sliced into thin rounds
1/4 medium pineapple, peeled, cored, halved lengthwise, cut crosswise into 1/3-inch-thick slice
Methods/steps
For dressing:
Whisk all ingredients in small bowl to blend
For salad:
Mix oyster sauce, Sherry, tamari soy sauce, minced garlic, and brown sugar in medium bowl
Stir in steak
Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally
Combine watercress, mizuna, lettuce, basil, cucumber, and tomatoes in large bowl
Add half of dressing and toss to coat
Arrange greens mixture on large rimmed platter
Heat oil in large nonstick skillet over high heat
Add onion and shallots and saut? 30 seconds
Add beef with marinade
Saut? until beef is brown outside but still pink inside, about 4 minutes
Add pineapple slices and stir until pineapple is heated through, about 1 minute longer
Spoon steak mixture with any pan juices atop dressed greens mixture on platter
Drizzle salad with remaining dressing and serve
Whisk all ingredients in small bowl to blend
For salad:
Mix oyster sauce, Sherry, tamari soy sauce, minced garlic, and brown sugar in medium bowl
Stir in steak
Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally
Combine watercress, mizuna, lettuce, basil, cucumber, and tomatoes in large bowl
Add half of dressing and toss to coat
Arrange greens mixture on large rimmed platter
Heat oil in large nonstick skillet over high heat
Add onion and shallots and saut? 30 seconds
Add beef with marinade
Saut? until beef is brown outside but still pink inside, about 4 minutes
Add pineapple slices and stir until pineapple is heated through, about 1 minute longer
Spoon steak mixture with any pan juices atop dressed greens mixture on platter
Drizzle salad with remaining dressing and serve
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